Recipe by Sunset magazine
"A few green onions and fresh herbs add a lively character to linguine with easy-to-use frozen artichoke hearts in a light, lemony sauce."
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thinly sliced green onions
chopped fresh or dried rosemary leaves
1 (8 ounce) package
frozen artichoke hearts, thawed and quartered
fat-skimmed chicken broth or vegetable broth
dry white wine
grated lemon peel
Salt and pepper
I've made this several times now and always have declisious results. Some times I follow the recipe without any changes. Other times I substitute marinated artichokes for the frozen, using the marinade in the jar to saute a cup of sliced mushrooms with the green onion. Continue with the instructions, but then add grated Parmesan cheese to taste before the whole thing is tossed. You are gonna love it! I promise.
* Percent Daily Values are based on a 2,000 calorie diet.
Linguine with Artichokes and Lemon
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 192
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